Comments on: This bread is so easy, you can make it with one hand tied behind your back. http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Karen http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-63768 Karen Sun, 04 Dec 2011 17:19:38 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-63768 I only have 9x5 loaf pans. Can you please post the changes necessary to use this recipe in a 9x5 pan. Thanks. <b>A 9” x 5” pan makes it 30% larger than an 8 1/2” x 4 1/2” pan. In result, your bread won't rise as high, nor dome as nicely. Not a problem for most folks. You can certainly go ahead with the recipe, Karen. Elisabeth</b><b></b> I only have 9×5 loaf pans. Can you please post the changes necessary to use this recipe in a 9×5 pan.
Thanks.
A 9” x 5” pan makes it 30% larger than an 8 1/2” x 4 1/2” pan. In result, your bread won’t rise as high, nor dome as nicely. Not a problem for most folks. You can certainly go ahead with the recipe, Karen. Elisabeth

]]> By: Solemae http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60848 Solemae Tue, 23 Aug 2011 19:23:44 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60848 PJH, I'm making an order friday and am wondering about some of the other baking items offered such as diastatic malt and vital wheat gluten? I googled these and was wondering if these could be used for this recipe or are they for different types of bread ? this recipe comes out beautifully but was wondering about the whole dough enhancer thing. Thanks again in advance! <strong>Solemae, the diastatic malt really wouldn't make a lot of difference in this bread; no-knead breads have so much going on, with their high hydration, something subtle like diastatic malt isn't a big factor. A tablespoon or two of vital wheat gluten, however, would probably help it rise a bit more - if you're looking for that. Good luck! PJH</strong> PJH, I’m making an order friday and am wondering about some of the other baking items offered such as diastatic malt and vital wheat gluten? I googled these and was wondering if these could be used for this recipe or are they for different types of bread ? this recipe comes out beautifully but was wondering about the whole dough enhancer thing. Thanks again in advance!

Solemae, the diastatic malt really wouldn’t make a lot of difference in this bread; no-knead breads have so much going on, with their high hydration, something subtle like diastatic malt isn’t a big factor. A tablespoon or two of vital wheat gluten, however, would probably help it rise a bit more – if you’re looking for that. Good luck! PJH

]]> By: sayantani http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60750 sayantani Mon, 22 Aug 2011 09:22:30 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60750 Hi I baked this bread yesterday. The dough rose beautifully but there was a problem in baking. I had to bake it for close to 75 minutes. the outside of the bread was beautiful with dark golden crust but the inside was still unde rbaked. this happens for most of my whole wheat breads. can you suggest a way to avoid this. <strong>If you find the breads are baking on the outside before baking on the inside, you can either lower the oven temperature by 25°F or use a tent of foil over the bread for the last 15 minutes of baking to keep the outside from over browning as the inside finishes. Hope this helps. ~ MaryJane </strong> Hi I baked this bread yesterday. The dough rose beautifully but there was a problem in baking. I had to bake it for close to 75 minutes. the outside of the bread was beautiful with dark golden crust but the inside was still unde rbaked. this happens for most of my whole wheat breads. can you suggest a way to avoid this.
If you find the breads are baking on the outside before baking on the inside, you can either lower the oven temperature by 25°F or use a tent of foil over the bread for the last 15 minutes of baking to keep the outside from over browning as the inside finishes. Hope this helps. ~ MaryJane

]]> By: Solemae http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60618 Solemae Mon, 15 Aug 2011 01:05:46 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60618 Quick question PJH, Do you think this recipe could be doubled so that 2 loaves can bake at the same time? or would it not bake properly? this bread is not going to last around here ! the one I made is gone already! thanks. <strong>Definitely a candidate for doubling; but don't double the yeast, OK? Just increase to 1 tablespoon. Enjoy - PJH</strong> Quick question PJH, Do you think this recipe could be doubled so that 2 loaves can bake at the same time? or would it not bake properly? this bread is not going to last around here ! the one I made is gone already! thanks.

Definitely a candidate for doubling; but don’t double the yeast, OK? Just increase to 1 tablespoon. Enjoy – PJH

]]> By: Solemae http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60602 Solemae Sun, 14 Aug 2011 14:00:55 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60602 Thanks PJH for being there ! thanks for the help and inspiration ! with it I made my first loaf ! The first time I made it just like the recipe says and came out beautiful! the second time you were right , the buttermilk didn't rise as high but is still ok. This is so much fun! Now I'm hooked, I really don't think I will be buying bread again ! my son said the store bought bread had no taste compared to the one I made! it was so easy! I thought I can try that ! I'm so glad to find this website, the products and advice all together, thanks so much, for helping me help my family to be healthier! Thanks PJH for being there ! thanks for the help and inspiration ! with it I made my first loaf ! The first time I made it just like the recipe says and came out beautiful! the second time you were right , the buttermilk didn’t rise as high but is still ok. This is so much fun! Now I’m hooked, I really don’t think I will be buying bread again ! my son said the store bought bread had no taste compared to the one I made! it was so easy! I thought I can try that ! I’m so glad to find this website, the products and advice all together, thanks so much, for helping me help my family to be healthier!

]]> By: Solemae http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60546 Solemae Thu, 11 Aug 2011 04:59:26 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60546 Hi, Could 1 cup buttermilk be used instead of the water and powdered milk combination? I am new to bread making and am glad to find this recipe and blog! thanks! <strong>Welcome to the wonderful world of bread-baking! Sure, substitute buttermilk for milk; the loaf may raise slightly less high without the <a href="http://www.kingarthurflour.com/shop/items/bakers-special-dry-milk-16-oz" rel="nofollow">Baker's Special Dry Milk</a> (which is formulated to help yeast grow), but your bread will have nice added tang. Enjoy! PJH</strong> Hi, Could 1 cup buttermilk be used instead of the water and powdered milk combination? I am new to bread making and am glad to find this recipe and blog! thanks!

Welcome to the wonderful world of bread-baking! Sure, substitute buttermilk for milk; the loaf may raise slightly less high without the Baker’s Special Dry Milk (which is formulated to help yeast grow), but your bread will have nice added tang. Enjoy! PJH

]]> By: Indian Home Baker http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60360 Indian Home Baker Wed, 03 Aug 2011 09:57:00 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60360 Thank you! Will do! Forgive my ignorance but my 8 1/2'' by 4 1/2'' tin measures just as you have shown above. But yours only seems much deeper. May I know how much it measures? <strong>It's 2 5/8" deep... PJH</strong> Thank you! Will do! Forgive my ignorance but my 8 1/2” by 4 1/2” tin measures just as you have shown above. But yours only seems much deeper. May I know how much it measures?

It’s 2 5/8″ deep… PJH

]]> By: Indian Home Baker http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60318 Indian Home Baker Tue, 02 Aug 2011 09:34:14 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60318 Hi!! Tried this one today. I used 2 tablespoons oil, 3 tbsps vital wheat gluten and had to add 3 tablespoons more water to get the dough sticky and loose. Tried using my hand mixer with dough hooks, but the dough crawled up and gave me an electric shock!!!!!!! Used elbow grease, beat with wooden stick, about 200 strokes. Whew! The dough rose way over the rim of the 8 1/2 by 4 1/2'' pan in about 45 minutes. Too much liquid? But I baked it anyway, for 45 minutes. It turned a very nice golden brown and registered 200 F on my instant read thermometer. Tastes good and moist, but dense. Am I wrong all the way?? HELP!! Would want to bake this again. can I mix part of the flour with liquid and beat with an electric mixer? Then add the rest of the flour? If yes, how long? Thanks in anticipation of your reply! <strong>Hi - Please call our baker's hotline, 802-649-3717. With this many questions, it's best to be able to have a conversation, OK? PJH</strong> Hi!! Tried this one today. I used 2 tablespoons oil, 3 tbsps vital wheat gluten and had to add 3 tablespoons more water to get the dough sticky and loose. Tried using my hand mixer with dough hooks, but the dough crawled up and gave me an electric shock!!!!!!! Used elbow grease, beat with wooden stick, about 200 strokes. Whew!

The dough rose way over the rim of the 8 1/2 by 4 1/2” pan in about 45 minutes. Too much liquid? But I baked it anyway, for 45 minutes. It turned a very nice golden brown and registered 200 F on my instant read thermometer. Tastes good and moist, but dense. Am I wrong all the way?? HELP!! Would want to bake this again. can I mix part of the flour with liquid and beat with an electric mixer? Then add the rest of the flour? If yes, how long? Thanks in anticipation of your reply!

Hi – Please call our baker’s hotline, 802-649-3717. With this many questions, it’s best to be able to have a conversation, OK? PJH

]]> By: Swathi http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-57048 Swathi Sat, 19 Mar 2011 16:39:17 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-57048 PJ, I tried this bread, they came out really well .We loved it. I used maple syrup as sweetener. Here is the link if you have some time, take a look at it. http://kitchenswathi.blogspot.com/2011/03/no-knead-100-whole-wheat-maple-bread.html I always love the way you explain and bake new bread recipes. Next on my agenda is to bake that crusty European style rolls. <strong>Thanks for sharing this, Swathi - I always like reading your blog, as I'm fascinated with South Asian cooking. and I love your stories that go with the recipes. :) PJH</strong> PJ,

I tried this bread, they came out really well .We loved it. I used maple syrup as sweetener. Here is the link if you have some time, take a look at it.
http://kitchenswathi.blogspot.com/2011/03/no-knead-100-whole-wheat-maple-bread.html

I always love the way you explain and bake new bread recipes. Next on my agenda is to bake that crusty European style rolls.

Thanks for sharing this, Swathi – I always like reading your blog, as I’m fascinated with South Asian cooking. and I love your stories that go with the recipes. :) PJH

]]> By: Beth Goddard http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-55874 Beth Goddard Fri, 18 Feb 2011 01:15:50 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-55874 Is there something you can substitute for the orange juice? I have all the ingredients except that. What does the orange juice do? <strong>You can just substitute water, Beth, no problem. The OJ tempers the sometimes tannic flavor of whole wheat; but as I said, water's fine. Good luck - PJH</strong> Is there something you can substitute for the orange juice? I have all the ingredients except that. What does the orange juice do?

You can just substitute water, Beth, no problem. The OJ tempers the sometimes tannic flavor of whole wheat; but as I said, water’s fine. Good luck – PJH

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